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Lemony Carrot Dhal

Veg  HT MC Indian 40 mins


Serves 4    Hot  Vegetarian  Pulses  Grains  Vegetables  Spices  Curry  Curries  Main Course  Asian  Dairy Free  Eggless

 

Courtesy of www.britishcarrots.co.uk

30ml/2tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, peeled and chopped
1 clove garlic, crushed
1 green chilli, deseeded and chopped
2.5cm/1in piece root ginger, peeled & chopped
225g/8oz split red lentils
15ml/1tbsp medium curry paste
The zest and juice 2 lemons
1.15ltr/2pts vegetable stock
30ml/2tbsp chopped fresh coriander
salt and freshly ground black pepper
coriander to garnish
rice and/or naan bread to serve


Instructions

1. Heat the oil in a large pan, add the onion and carrots and sauté for 3-4mins. Add the garlic, chilli, ginger and sauté for 1min.

2. Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30mins or until the carrots are tender and the lentils have broken down.

 

3. Remove from the heat, stir in the coriander and season to taste. Serve hot with rice and naan bread.

 

 

More Carrot Recipes  |  More Vegetarian  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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